Wednesday, December 26, 2012

Vanilla Cake with Cream and Marzipan- Happy Birthday hubby!

The month of december is my favourite time of the year. There is something special in the air, love, togetherness, not to forget delicious food and all the goodies. All this made even more amazing by beautiful white snow. We do not celebrate Christmas but I don't fail on the celebrations front here... December sees my birthday, my hubby's birthday and our wedding anniversary all in one month.

It was my hubby's birthday a few days ago and he requested that I bake this cake for him. When I heard of it, I couldn't help but smile - he wanted a very sweet (too sweet for my taste bud) cake all by himself :-)

My hubby was overwhelmed and loved it. I was happy with a small bite though (this was exactly the opposite of the kind of cake for me) but I made the birthday boy happy and thats what matters :-)


1 1/2 cup - all purpose flour
2/3 cup - sugar
2/3 cup - sunflower oil
1/2 cup - vanilla yogurt
1 cup - milk
1 1/2 tsp - vanilla essence
1 tsp - baking powder
a pinch of salt
a generous pinch of soda bicarbonate

soaking syrup

1/4 cup - water
1/8 tsp - vanilla extract powder
1 tsp - castor sugar
Mix everything together. 

For the whipped cream

150 ml - cream, minimum 30 % fat
3 tbsp heaped - castor sugar
1/4 tsp - vanilla extract powder
Beat everything together till thick

For the topping

50 grams - marzipan
1 tbsp - castor sugar 
a few drops of milk
Mix everything together and knead until you get a smooth dough, roll out into a 15 cm diameter circle. You can roll it out within sheets of clingfilm or wax paper to make the rolling easier.

For the rose

25 gram - marzipan
1 tsp - sugar
a few drops of milk
a pinch of edible red colour
Mix together all these ingredients and follow this video here

edible glitter to sprinkle over the cake

  1. Preheat the oven to 180 degrees C and line two 15 cms round baking pans with aluminium foil and grease generously with oil. 
  2. In a bowl,mix together the flour, salt, sugar,baking powder and soda bicarbonate.
  3. In another bowl, mix well the oil, vanilla yogurt, vanilla essence and milk.
  4. Make a well in the centre of the flour mix and tip in the liquid ingredients and mix lightly.
  5. Divide the mixture into the two lined and greased pans, tap the pans against the counter and place both the pans in the centre of the preheated oven and bake for 30 minutes or until a skewer inserted in the centre of the cake comes out clean. 
  6. Let the cakes cool in the pans for a couple of minutes before inverting them on the wire rack to cool completely 
  7. Once the cakes have cooled down completely, place one cake on the cake board and brush the top and the sides of the cake with the syrup. Place the whipped cream in the centre and spread out evenly over the cake. Place the 2nd cake on the top of the cream, brush the top and the sides with the syrup and carefully spread the cream on the sides of both the cakes. 
  8. Place the marzipan circle on the top of the cake. 
  9. Brush the bottom of the marzipan roses with the syrup and place on the cake and sprinkle some eddible glitter all over the cake. 

1. If you do not have 2 same sized baking pans then halve the ingredients for the cake and make the batter twice. Do not make it all together.
2. You may need a very little of the soaking syrup. Discard the rest of the syrup. Do not brush the cake excessively with the syrup otherwise the cake will turn soggy.

I am going to India for a month. Wishing all my lovely readers a very happy new year :-)


Monday, December 17, 2012

I scream ice cream... Matcha Chocolate Ice cream

A bowl of soup, a cup of hot cocoa or coffee is the demand of the season now. After our evening meal today, as usual and expected, my hubby "what's for dessert today?" After a couple of minutes, I served him the ice cream.

The first reaction, "Ice cream, now, in this season..." Then an array of comments started pouring in, "Oh!!! You tried out the green tea powder that we got from our Singapore-Thailand trip". He tried the matcha one first, " How did you make this one?" Mmm... " It is very much like the one we had on our trip." Then he tried the chocolate one, " Did you by any chance ask the vendor for the ice cream recipes?" And, after finishing off his 2 scoops, he looked at me and said, " I hope, you didn't make just a trial batch. Do we have more?" I smiled at him and said, " Ice cream, now, in this season... " I took out the ice cream box out of the fridge and we both enjoyed it, in front of the fireplace, talking about all the fun and adventure of our trip this summer.

We had matcha ice cream in Singapore and I decided then and there that I was gonna try this out. Well, it turned out pretty good and I am very happy and satisfied. 

I am thinking of experimenting a lot with this green tea powder, will update here if I get something good.


500 grams - yogurt
150 ml - cream 30% fat
175 ml - sweetened condensed milk
1 tsp - matcha powder/ green tea powder
1 tbsp - dark cocoa powder

  1. Take a tray, put 2 layers of dish towels on the tray and put a wet muslin cloth on the top of the towels. 
  2. Spread the yogurt on the wet muslin cloth and leave it for appx 15 mins. 
  3. Remove the yogurt with the help of a spoon and a good nice thick hung yogurt is ready.
  4. Put the cream and condensed milk in a pan over a medium heat and let it heat up. As soon as tiny bubbles start to appear, remove the pan from the heat and let the mixture cool completely. 
  5. Add the hung yogurt to the cool cream-condensed milk mixture and mix well. Divide the mixture into 2 equal portions.
  6. Add the matcha powder in one portion and the cocoa powder in to the other. Transfer to seperate plastic containers, cover and freeze till half set.
  7. Place the half set ice cream, one after the other, in the food processor and process. Transfer back to the plastic containers and freeze again till half set. Repeat one more time.
  8. After the third time let both the ice creams set completely. 
  9. Remove from the freezer 10 minutes before serving and enjoy. 


Tuesday, December 11, 2012

Snow and Snowflake Cookies!

It's been snowing and how!! Munich looks so beautiful covered by a blanket of snow. It's picture perfect.

Also, perfect weather to go out to the beautiful, colourful Christmas markets. Almost every neighborhood has its own Christmas market, some are small, some are big, but what is really common is the festive atmosphere. 

One can smell Christmas in the air. The local sweets, Christstollen (German fruit n nut cake), Lebkuchen (German ginger bread), Baumkuchen etc and not to forget the Ghühwein ( Mulled Wine) combined with berries, apples... A cup of Glühwein in the Christmas market to beat this very chilly weather is a treat.

This recipe is taken from a German Christmas baking book. It's called Schneeflöckchen literal translation in English is Snowflakes. I think this is the best time to bake these cookies. I can see the beautiful and soft snow flakes from my kitchen window and also in my kitchen Oven :-)


250 grams - unsalted butter at room temperature
100 grams - castor sugar
2 - vanilla beans, split and seeds scraped
120 grams - all purpose flour / weizenmehl 405
250 grams -
cornstarch / speisestärke
100 grams - castor sugar to sprinkle over the cookies

  1. Beat the 100 grams of castor sugar, soft butter and vanilla seeds together into a fluffy paste.
  2. Add the cornstarch and the flour to the butter mixture and knead into a smooth dough. Divide the dough into 3 parts and form rolls with a 3cms diameter. Keep the rolls in the fridge for 30 minutes.
  3. Preheat the oven to 175 degrees C and line a baking tray with a baking paper. 
  4. Take out the rolls from the refrigerator, cut each roll into 20 pieces, roll each piece into a ball and flatten it slightly and give a fork impression on the center of each cookie and place them on the lined baking tray, spaced well apart.
  5. Place the tray in the centre of the preheated oven and bake approx for 12-15 minutes. 
  6. Transfer the cookies on a wire rack to cool completely and then sprinkle the castor sugar over the cookies.
Makes - 60 cookies


Tuesday, November 6, 2012

Momos with spicy tomato dip

It's been really long since I've updated the blog but finally I got my mojo back and hope to blog regularly. A warm hug to all of you for your mails and concern. I am hale and hearty, was just a little occupied with other activities in my life. I conducted a cooking course, "Modern Indian Cooking" and that kept me really busy. This was my first step, going in front of the people and teaching them what I love doing and am passionate about. The course went really well and that's a huge motivation.

I made momos a few days ago, when it snowed here. Yes, the first snow of the season, which is always a happy sight for me. We took a stroll in the neighborhood. 

Isn't it beautiful!! I love snow! I love these cold days! I am a winter baby :-)


For the Momo Wrapper
1 cup - all purpose flour
1/4 tsp - salt
1 tsp -
sunflower oil 
water to knead the dough 

For the Filling
1/2 cup - onions, finely chopped
1/3 cup - capsicum, finely chopped
1/2 cup heaped - brown mushrooms, finely chopped
1/3 cup heaped - carrots, peeled and finely chopped
3-4 cloves of garlic, finely chopped
1/3 cup heaped - zucchini, finely chopped
2 tsp - light soya sauce
2 tsp - chili sauce
1/8 cup - coriander leaves, finely chopped
2 tbsp - ginger, peeled and grated
1 1/2 tbsp - sunflower oil
salt and pepper to taste

For the Dip
2 - tomatoes, medium sized
1/3 cup - onions
1/4 cup - capsicum green coloured
1 - green chili (optional)
1 1/2 tbsp - ginger, peeled
1 tbsp - lemon juice
salt and pepper to taste

2 tbsp - coriander leaves 


For the Filling

1. Heat the oil in to a non stick pan, add the onions and saute for a couple of minutes,on medium heat add the garlic and saute again for a minute.
2. Add the mushrooms, carrots, zucchini, ginger and capsicum and cook on medium heat until soft.
3. Add the sauces, salt, pepper and coriander leaves and cook for a couple of minutes. Keep aside.

For the Dip
Put all the ingredients in a mixer and grind coarsely. 

For the Momo wrapper

1. Add the salt and flour into a bowl. Add the oil and mix. Add water gradually and knead well to make a hard dough.Knead for a couple of minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
3. Divide the dough into 8 equal portions.
4. Roll out each portion into a 8 cm diameter circle to make a even momo wrapper.
5. Put approx 1 tbsp of the filling in the centre of the momo wrapper.
6. Apply the water along the edges and fold over to make a semi circle.
7. Pinch at the outer rim.
8. Repeat with the remaining momo wrappers.
9. Arrange the momos in a greased steamer plate and steam for 5 minutes on high heat and 7-8 minutes on medium heat.
10. Serve hot with the dip.

These momos are easy to make and taste really good. Perfect for the season.


Sunday, August 12, 2012

Thai Red Vegetable Curry and off to Thailand for 2 weeks!!!

I am about to leave for our much awaited holiday to Thailand. What better than sharing a curry recipe from that region to kick off the vacation? This recipe is also from my drafts treasure...

Well, this is my take on the traditional Red Thai Curry. I have made this curry a number of times and have never been dissapointed. Hope you like it too.

I am looking forward to this trip and hoping to have wonderful culinary experiences, which I promise to share with you guys. 


For the paste 
2 piece - dry red whole chillies, deseeded
4 inch piece - ginger, peeled and chopped
4 cloves of garlic, peeled and chopped
1 tbsp - olive oil and very little water

To be boiled together
1 - carrot, peeled and thinly sliced
1/3 cup - french beans, thinly sliced
1/3 cup - babycorn, thinly sliced

Rest of the ingredients for the curry
1/2 cup - red or orange bell pepper
1/3 cup - pineapple, cut into small pieces
2-3 kaffir lime leaves
1 lemongrass, thinly sliced, (see here how to use lemongrass)
zest of a lemon

350 ml - coconut milk
salt to taste

3 tbsp - palm fat or any oil
1/4 cup - roasted peanuts
handfull of coriander leaves, finely chopped 

To garnish
coriander leaves and chives, finely chopped

Serve the curry with rice. I added the remaining lemongrass (upper stalk) to the rice while cooking and removed just before serving. It gives a very nice lemony flavour to the rice.

  1. Heat the palm fat in a non-stick pan and add the paste to the pan and saute on medium heat until the raw smell vanishes.
  2. Add the peppers and lemongrass and cook again for a couple of minutes on medium heat. 
  3. Add the boiled veggies and mix. 
  4. Add the coconut milk, lime leaves, salt, lemon zest, 1/8 cup of the roasted peanuts and cook for 4-5 minutes, stirring occasionaly. 
  5. Add the pineapples and coriander leaves and mix. 
  6. Remove the curry from the heat, garnish it with the rest of the roasted peanuts, chives, coriander leaves and serve with rice.


Monday, July 30, 2012

Pear Ginger Ravioli in Butter Sage Sauce

There are a lot of recipes lying in my drafts, waiting to be posted. I have promised myself not to create new ones before I post all what I have in the draft. This pasta dish is one such recipe which has been waiting long to see the light of day. What I remember vaguely is that the inspiration for this dish came from a local neighborhood Italian restaurant. My hubby went for a dinner with some colleagues and had this dish. The first thing he said after coming home, was "let's try making ravioli" Hence this recipe was born.

I have added semolina to the pasta dough, which gives the ravioli a very nice texture and slight crunch. This is quiet a rich pasta dish with all that butter sage sauce, so of course it tasted really good.


For the Ravioli

1 cup - all purpose flour 
1/4 cup - semolina (suji)
1/2 tsp - salt
4 tbsp - olive oil
water to knead 

Mix the flour and the semolina with the salt, the olive oil and enough water so that the dough is neither too soft nor too hard. Knead well. Cover with a wet piece of muslin cloth and let the dough rest for 30 minutes. The semolina should have soaked up most of the water, making the dough hard - so sprinkle a few drops of water and knead the dough lightly.

Divide the dough into 4 parts and flatten it out with your hand.Sprinkle some flour on the dough. Feed the flattened dough into the pasta machine at the thickest setting and roll it out 2-3 times until the dough is smooth. Take care to keep pulling the dough sheets form the machine at the same rate you are feeding it in. Change to a medium thickness and repeat another 2-3 times.

Finally, change to a thin / fine setting and let the dough pass through the pasta machine another 2-3 times. The dough should be a thin sheet by now. Do not worry if its irregular in shape or is broken in places.

Take a cookie cutter or a bowl with a sharp edge and cut out rounds from the dough. The dough left over form the corners can be kneaded and put through the machine again.

For the Filling

1 - pear, peeled, deseeded and finely chopped
2 tbsp - finely chopped candied ginger
1/2 tsp - butter
2 tsp - mascarpone cheese
salt and pepper to taste

Cook the pear pieces in the butter until slightly soft. Add in the mascarpone cheese, finely chopped candied ginger, salt and pepper to taste. Remove from the heat.

Take the filling, lay it out on the center of a raviolo sheet, leaving an approx. 2 cm edge all around. Take another raviolo sheet, wet the edges with some water and press this sheet onto the sheet with the filling. Impress the edges with fork tines to make the sheets stick better as well as to give it a classic ravioli look.

Boil some water. Carefully lower the Ravioli into the boiling water. Let boil until the ravioli start floating (around 4-5 minutes for medium sized ones, slightly longer for bigger / thicker ones).

For the Sauce

50 grams (or more if you like) - butter
10 -12 pieces - sage leaves
a pinch of salt
parmesan cheese and pepper to garnish

 Put the butter and the sage leaves into a pan and heat until the butter melts completely (do not bring the butter to boil). Add a pinch of salt. Pour while still warm on the ravioli and garnish with grated parmesan and pepper. Serve hot.


Monday, July 16, 2012

Spicy Rice Starch-Tamarind Soup Mandiya - A traditional Rajasthani Dish

Hope you all had a lovely weekend. We had a very relaxing and lazy weekend - watched a couple of movies, indulged in good food and it was simply amazing.

On Sunday, I made this very traditional Rajasthani dish: kaatha dal chawal-maandiya, literally translated, Thick Lentils and rice with this spicy tangy tamarind, rice starch Soup.

The Mandiya is lovely as a spicy soup or in a more traditional combination, as we had it, with the rice and the lentils- which makes a filling and very delicious meal. We normally mix 1/3rd thick dal and 2/3rd rice, with a generous helping of ghee and dip each spoonful in a bowl of the mandiya.

The lentils needs to be cooked in a little water with a couple of cloves, cardamom and cinnamon sticks, a bay leaf, a pinch of turmeric powder, salt and a tsp of ghee. The consistency of the lentils needs to be thick. If it is not, let the dal simmer in the pressure cooker without the lid and, after a couple of minutes, carefully remove the watery part from the top. (you can put this lentil water in the mandiya, instead of water)

Ingredients for the mandiya

1 tbsp - ghee 
2 - red whole chilli or according to your taste
2 pieces - bayleaf
a generous pinch of asafoetida, (hing)
2 pieces of green cardamom
2 pieces of clove
1 cinnamon stick
1/4 tsp - mustard seeds
1/8tsp - cumin seeds
6-8 pieces of curry leaves
1/8 tsp - turmeric powder
1/4 tsp - red chilli powder, more or less
50 grams - tamarind soaked in 3/4 cup of warm water
450 ml - rice starch water (maand)
1 cup - water
2 tbsp - thick cooked lentils/daal (I used split pigeon peas/toor daal)
salt to taste
2 tsp - sugar


  1. Mash the soaked tamarind. Sieve the extract and use 1/2 cup for this recipe. (if kept in the fridge, tamarind pulp stays good for 4-5 days)
  2. Heat 1 tbsp of ghee in a pot, add the mustard seeds, cumin seeds, red whole chili, asafoetida / hing, cardamom, cloves, cinnamon stick and let the seeds crackle. Add the curry leaves, turmeric powder and chilli powder, and cook for a few seconds. Add the tamarind extract and cook for a minute, stirring continuously.
  3. Add the rice starch water, lentil water or normal water, 2 tbsp of the cooked thick lentils and salt to taste. Cook for 7-8 minutes, stirring occasionally. Lastly add the sugar and cook again for a couple of minutes. Serve piping hot.

This is one of my favourite Rajasthani dishes and I can never have enough of it. 


Monday, June 25, 2012

Chocolate Coconut Cinnamon Cookies

Whenever I am upset or in a foul mood, I eat chocolate and it makes me happy and when I am happy, I make a chocolate dish :-) It's something like a virtuous circle.

After a long wait and struggle and putting in a lot of effort, a problem I had been facing for some time now saw a ray of sunshine and it definitely makes me ecstatic. I wanted to share my joy with you all and baked these flavourful, scrumptious cookies. They are awfully easy to bake and taste simply great.

The smell that emanates from the oven, still wafting through the apartment, as I am writing with a big smile on my face now :-) Go and indulge in some happiness!


1/2 cup - all purpose flour (maida)
1/8 tsp - baking powder
a generous pinch of bicarbonate of soda
a pinch of salt
1 tbsp - dessicated coconut
1/2 tbsp - dark cocoa powder
a generous pinch of cinnamon powder
handful of dark chocolate chips
3 tbsp - sugar
4 tbsp - sunflower oil
1/8 cup - low fat milk

  1. Preheat the oven to 180 degrees C and line a baking tray with a baking paper.
  2. Mix together all the dry ingredients in a bowl.
  3. In another bowl, mix together the oil and milk.
  4. Make a well in the center of the flour mixture and pour in the liquid mixture. Do not overmix.
  5. Scoop up 1 tbsp of the mixture and shape into balls. Place them on the lined tray, spread well apart, and flatten them slightly.
  6. Place the tray in the center of the oven and bake for approx 12-13 minutes.
  7. Leave to cool in the baking tray for a couple of minutes minutes, then transfer the cookies to the wire rack to cool completely.


Wednesday, June 13, 2012

Bhapa Doi: Traditional Bengali Dessert in 2 exotic flavours: Masala Chai and Chocolate Orange

Bhapa Doi is a very traditional Bengali delicacy, and means, literally translated, steamed yogurt. Also known as Indian cheesecake due to its texture and taste. 

Though I have spent a good number of years in Kolkata and have tasted a load of Bengali sweets, I must admit that I had never tasted Bhapa Doi. I have seen this recipe on a number of blogs but seeing this recipe at Jyoti's blog actually rang a bell. I wondered why haven't I tried out this recipe yet. The simplicity of this Bengal delicacy is it's highlight.

I have (matter of bad habit) played with the recipe a little and tried out 2 new flavours to the steamed yogurt. One of course has to be my all time favourite Chocolate and this time around I have combined it with orange and almonds. And, the second flavour is Chai Masala (Indian Tea spice powder).

This one is especially for my dear sister - enjoy, and go out and get a bowl from the neighborhood sweet shop!


160 grams - sweetened condensed milk
1/2 cup - greek yogurt 10% fat
1/2 cup - milk
30 grams - dark orange almond chocolate, melted and cooled
1/4 tsp - zest of an orange + to garnish
1/2 tbsp - blanched almond slivers, roasted, to garnish
1/8 tsp  - cardamom powder
1/8 tsp - clove powder
1/8 tsp - dried ginger powder (saunth)
1/8 tsp - cinnamon powder
a generous pinch of nutmeg powder
a generous pinch of balck pepper powder
a couple of cinnamon sticks, green cardamom and cloves to garnish (optional)
a couple of fresh orange pieces to garnish (optional)


  1. Preheat the oven to 190C
  2. Mix the yogurt, milk and condensed milk together until smooth.Divide it equally into bowls.
  3. Add the melted and cooled chocolate and orange zest into one bowl and mix well. Fill this mixture into 2 oven proof bowls/ramekins.
  4. Add the powdered spices to the another bowl and mix well. I sieved the mixture and filled it into 2 oven proof bowls/ramekins.
  5. Place the bowls/ramekins in a large baking tray. Fill the tray with enough water to come halfway up the sides of the ramekins or dish.Place the tray in the centre of the oven and bake for 35 minutes.(If you are using a large baking dish, it may take longer)
  6. I switched off the oven after 35 minutes and left the yogurt in the oven until the oven was cool. Take the bowls out of the oven and cool to room temperature and then let it chill in the fridge. 
  7. Garnish the chocolate yogurt with fresh orange pieces, orange rind and roasted almond slivers and the Chai Yogurt with the cinnamon sticks, cardamom pods and cloves and serve.


  1. Do not cover the bowls/ramekins/baking dish while baking the yogurt.
  2. Traditionally this yogurt is steamed. One can also steam it in a double boiler or a pressure cooker. 
  3. Instead of greek yogurt one can also use thick yogurt or, traditionally, hung plain yogurt.
  4. Of course, one can add any flavour to this yogurt- fruits, exotic spices, coffee... it's upto your imagination. 
Serves - 4


Monday, May 28, 2012

Baked Malpua

It's been quite a while that I updated a recipe. Of late I have been a little less inspired and just did not feel like myself. Hence, this space of mine has been neglected.

A big warm hug and thank you to all of you for your love and mails. I will try and post more regularly. 

As you all know, both my hubby and I are dessert people. We follow the motto: "Never say no to sweets". And, I often try out new desserts, sweets, cakes etc... Today, I am posting a baked version of a very famous Indian sweet, "Malpua", a rich soft fried pancake with rich saffron flavours. 

My hubby had the first bite and he said, " Mmm malpua... and that too baked...awesome." That was sheer music to my ears and I thought I better share this with my friends. I hope you like it as much as we did.


1 cup - whole wheat flour
5 tbsp - muscovado sugar
1 tsp - cardamom powder
1/4 cup - low fat milk
1/2 cup - low fat buttermilk
1/2 tsp - baking powder
1/4 tsp - bicarbonate of soda
4 tbsp - sunflower oil
a pinch of salt

Sugar syrup
I forgot to write down the exact measurements for the sugar syrup. We need just enough to drizzle over the baked malpua that it becomes moist.

For garnishing

1 tbsp -edible gum resin (gond)
1 tbsp - clarified butter (ghee)
6 pieces - almonds, chopped roughly
1 tbsp - blanched pistachio, finely chopped
saffron strands


  1. Preheat the oven to 180 degrees C and grease a bun tray.
  2. In a bowl, add all the dry ingredients and mix.
  3. In another bowl, add the milk, buttermilk and oil and mix.
  4. Make a well in the centre of the flour mix and tip in the liquid mix and mix lightly.
  5. Spoon the batter into the greased bun tray and place the tray in the centre of the preheated oven.
  6. Bake for approx 10 minutes or until a skewer inserted in the centre comes out clean.
  7. Let the malpua cool in the tray for a couple of minutes. Take out the malpua out of the tray, invert them and prick the top with a fork. Drizzle the sugar syrup over the top and press gently. 
  8. Heat 1 tbsp of ghee in a pan on a medium heat, add the gond and stirring continously fry the gond. They will fluff up really quickly and will be of almost double the size. Remove them with the help of a spoon. Make sure you do not burn them. Keep aside on a plate
  9. Place some gond on top of the malpua along with chopped pistachio, almonds and saffron strands. Serve immediately. 

They taste the best when warm.


Friday, March 23, 2012

Hearty Korean Platter!

I first tasted korean fare at a friend's place. She tried some recipes from a korean recipe book. After having that lunch that day, I was so inspired by the korean cuisine that I immediately noted down the recipes. I have made the dishes a number of times now, and finally get to post it at my favourite place. 

I made a few changes to the original recipes to suit my taste buds and according to the ingredients available here in Munich. The extensive use of sesame, garlic and soya sauce obviously adds a great flavour to the dishes. I haven't used any salt in the dishes, as the salty taste of soya sauce is just perfect.

Hobak Chon (Rice wrapped in Salad leaves)

original recipe calls for pumpkin leaves but I used Savoy cabbage, one can also use chinakohl or pak choi.

1/2 cup - cooked rice
savoy cabbage 1 cup - mixed herbs, finely chopped (I used dill, parsley and chives)
1 tbsp - finely chopped onions
2 1/2 tbsp - sesame oil
1 tsp - sesame seeds roasted
2 -3 cloves of garlic, finely chopped
1 tbsp - soya sauce (I used light soya sauce)
1 - green chili, finely chopped


  1. Wash the savoy cabbage. Cut into long, broad stripes (5-6 cm broad, 15-20 cm long). Slightly blanch the cabbage stripes and pat dry the leaves with a kitchen towel or in a salad spinner. 
  2. Mix together the finely chopped herbs, onions, sesame oil, sesame seeds, garlic, green chili and soya sauce. Keep aside.

Sambal Oelek Paste

For this chili paste I used sambal oelek but one can also make the sauce with pureed fresh red chillies. 

2 tsp - sesame oil
1 tsp - roasted sesame seeds
2 tsp - honey
4 tsp - light soya sauce
2 big cloves of garlic, finely chopped
1 1/2 tbsp - sambal oelek

Add all the ingredients in a bowl and mix well. Keep aside.

Kong Chorim (Buttered Beans)

130 grams - french beans
a blob of butter
3/4 tsp - roasted sesame seeds
5-10 pieces - whole black pepper
1 tsp - light soya sauce

  1. Wash the beans and chop off the tops and the tails. Blanch for 3 minutes. Drain the water. 
  2. Heat a non stick pan, add the butter and the black pepper. Add the blanched beans and cover the lid. Cook for approx 10 minutes, or until the beans are soft. Do not forget to stir the beans occasionally. 
  3. Sprinkle the roasted sesame seeds before serving. 

Oyi Seng Tshe ( Spicy Sesame Cucumber Salad)
I used zucchini instead of cucumber.

1 - zucchini, very thinly sliced
1 - green chili, finely chopped
1 tbsp - sesame oil
1 tbsp - roasted sesame seeds
2 big cloves of garlic, finely chopped
1 tsp - light soya sauce
1 tbsp - coriander leaves, finely chopped
1 tbsp - dill, finely chopped
a pinch of salt
pepper to taste

Mix all the ingredients in a bowl.

Place all the prepared dishes on the table. Take the savoy cabbage strip, place some rice in the centre of the cabbage strip. Add the Sambal oelek paste (according to your taste) on the rice and top it up with some mixed herbs. Roll the salad leaf from both the ends and enjoy this with the buttered beans and Zucchini salad.

It's hearty fare indeed. Both my hubby and I, enjoyed the meal on a beautiful sunny spring afternoon. And, yes, we ended up the meal with a cup of korean green tea ( a gift by the same friend who introduced me to this cuisine)

Mashikeh- mogoseyo - that's Korean for "enjoy your meal"!


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